DELECTABLE CRAYFISH CURRY
Foods of the Cape has been influenced by several other cultures amongst which are Indonesian, Malaysian, India and several others. This cooking style is known as Cape Malay cuisine and is renown for the blends of spices in all their foods. Delectable foods range from mutton curries, to chicken curries, to mutton and chicken biryanis, to panang curry, to braised fish (gesmoorde vis), to vegetable foods and breedies, to denning vleis, to bobotie, to pickled fish and so much more.
Crayfish Curry and Crayfish in general is a huge part of Cape Malay cuisine. The three crayfish (Kreef) below is destined for the pot to be turned into a delightful curry. Many people eat crayfish yet has never seen what they look like. I don't want to scare any one off but because they have eight legs, some communities in South Africa call them sea spiders. But I assure they are not. Have a look at them for yourself.
The following Crayfish Curry recipe feeds 4.
Crayfish Curry and Crayfish in general is a huge part of Cape Malay cuisine. The three crayfish (Kreef) below is destined for the pot to be turned into a delightful curry. Many people eat crayfish yet has never seen what they look like. I don't want to scare any one off but because they have eight legs, some communities in South Africa call them sea spiders. But I assure they are not. Have a look at them for yourself.
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| Three Crayfish ready for the pot. |
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| The White flesh of the Crayfish tail is the most succulent and sought after seafood in the Cape. |
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| This is the spiny face of the crayfish. Not a pretty sight but an amazing meal. |
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| Crayfish Curry tangy, spicy, rich and wholesome. |
Preparations:
Separate the crayfish tails from the body. Remove the inerts from the carapace and wash them well. Divide the breast in half lengthwise and part each leg with a breast joint. Slice the tail open lengthwise and devein it and cross cut into segments. Don't discard the empty carapace yet.
Ingredients:
4 large Crayfish (Kaapse Kreef)
1/4 cup ghee/oil
2 large onions, peeled and sliced
4 cloves crushed garlic
2 red bell pepper seeded and diced
6 ripe tomatoes blanched and pureed
3-4 curry leaves
1 tsp ground cumin (Jeera)
1 tsp ground coriander (Koljana)
1 tsp whole fennel
3/4 tsp turmeric powder
5-6 whole crushed cardamom seeds
2-3 pieces stick cinnamon
2 green chilli - pitted and slit
1/2 cup of tamarind juice or juice of half a lemon
1 tsp sugar (off-set the tomato)
1/4 tsp salt
ground black pepper to taste
1 tsp black or white mustard seeds
1/4 cup of fresh dhanya leaves
2 cups of water
Directions:
Heat ghee/oil in a large saucepan and braise onions and garlic until translucent and golden brown. Add salt, pepper, sugar, chilli, curry leaves, cumin, fennel, coriander, turmeric, crushed cardamon seeds and cinnamon. Fry the spices with the onions for about 1 minute. Add tomato puree, diced bell pepper, tamarind juice and water to mixture and simmer for 15 minutes or until thick.
Now add all the the crayfish pieces, legs and all. Place the empty crayfish carapace into the pot as well and simmer for about 5 minutes then add mustard seeds and simmer for a further 3 minutes. The aroma of the crayfish will by now permeate the air and the crayfish would have turned completely red. Remove the empty red carapace and discard. Garnish with dhanya leaves and serve alongside cooked fragrant basmati rice.
Optional:
Steam half kg of stock fish cut into cubes and stuff the carapace and add to crayfish mixture. Stock fish will take on the flavour of the crayfish (mock crayfish) and would serve additional 3 guests.
Separate the crayfish tails from the body. Remove the inerts from the carapace and wash them well. Divide the breast in half lengthwise and part each leg with a breast joint. Slice the tail open lengthwise and devein it and cross cut into segments. Don't discard the empty carapace yet.
Ingredients:
4 large Crayfish (Kaapse Kreef)
1/4 cup ghee/oil
2 large onions, peeled and sliced
4 cloves crushed garlic
2 red bell pepper seeded and diced
6 ripe tomatoes blanched and pureed
3-4 curry leaves
1 tsp ground cumin (Jeera)
1 tsp ground coriander (Koljana)
1 tsp whole fennel
3/4 tsp turmeric powder
5-6 whole crushed cardamom seeds
2-3 pieces stick cinnamon
2 green chilli - pitted and slit
1/2 cup of tamarind juice or juice of half a lemon
1 tsp sugar (off-set the tomato)
1/4 tsp salt
ground black pepper to taste
1 tsp black or white mustard seeds
1/4 cup of fresh dhanya leaves
2 cups of water
Directions:
Heat ghee/oil in a large saucepan and braise onions and garlic until translucent and golden brown. Add salt, pepper, sugar, chilli, curry leaves, cumin, fennel, coriander, turmeric, crushed cardamon seeds and cinnamon. Fry the spices with the onions for about 1 minute. Add tomato puree, diced bell pepper, tamarind juice and water to mixture and simmer for 15 minutes or until thick.
Now add all the the crayfish pieces, legs and all. Place the empty crayfish carapace into the pot as well and simmer for about 5 minutes then add mustard seeds and simmer for a further 3 minutes. The aroma of the crayfish will by now permeate the air and the crayfish would have turned completely red. Remove the empty red carapace and discard. Garnish with dhanya leaves and serve alongside cooked fragrant basmati rice.
Optional:
Steam half kg of stock fish cut into cubes and stuff the carapace and add to crayfish mixture. Stock fish will take on the flavour of the crayfish (mock crayfish) and would serve additional 3 guests.
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| Crayfish is one of the most desirable seafoods in the Cape. Crayfish curry and rice is on the menu for today. |
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| Crayfish curry made with tails is a meal fit for a king. |
